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Method

Heat the curry paste in a large pan and stir
in the onion. Cover and cook for 5 mins, stirring
occasionally, until softened. Add the potatoes, stock
and coconut milk to the pan and bring to the boil.

Turn the heat down and simmer the curry for
20 mins until the potato has softened. Add the
peas, bring back to the boil and simmer for 2 mins
more. Season to taste and spoon the curry into
bowls. Scatter over the coriander before you tuck in.

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Comments, questions and tips

Comments

I am forever making this curry and it's been a favourite of mine since I started at Uni. It's very quick and easy and always makes a lovely thick curry that acts as a fantastic evening meal. I often substitute a few things though as I never use coconut milk ( just add more stock) and I never use sweet potato and it still makes a lovely curry :) Well worth trying.

love making this recipe as its so simple and you can use whatever left over veg you have lying around. i made it with green beans and some broccoli stems instead of peas and it tasted great, quite a mild flavour so i also added some extra curry paste. made it for my mum and she loved it too

This was quick, cheap and filling, but certainly not exciting (although perfectly pleasant). I used a Madras paste in anticipation of it not having much 'oomph' otherwise, and am glad I did so (it was a Patak's paste...def the best!). Next time I would use a little less stock and would increase the amount of sweet potato and slightly reduce the amount of 'normal' potato.

first time I cooked this I used a leftover can of coconut milk, I think it was about 275 ml and it was delecious. I just now made it again, this time using the correct amount of coconut milk, and now it tastes a little to sweet and coconutty for my taste. Also I had to thicken the sause with corn starch. So next time, less liquid, less coconut and maybe I'll try adding some chickpeas, I bet they work well too.

This was a fantastic dish, i added spinach and red lentills which helped to thicken it a little, was truely delicious. I used new potatoes as that is all I had but will try next time with boiling potatoes as I think the texture would work better. My mouth is still watering from the flavour...

My only other comment is that I uused madras curry paste which worked very well, but I would have liked to see a receipe for a curry paste so I had the option to make my own...

We absolutely loved this curry, so easy to make, and the sweet potato was lovely, I used tikka paste, added cubed chicken breasts and stirred in some fresh spinach just before i served it up. I took note of the previous comments and used less stock resulting in a lovely creamy sauce, a definite hit, delicious.

Tasted too much like a veg stew for me, even though the curry paste I used was a hot one. If I make this again I will used plain water instead of stock. Husband liked it and especially enjoyed the curry flatbread (www.bbcgoodfood.com/recipes/2066/curried-flatbread) I did with it.

really yummy and easy to make - I used grated courgette in place of peas as I happened to have them and it worked just as well (I've made the pea version too). I did quite a fast boil to reduce the liquid a bit.

Did this for a mid week family tea. Everyone loved it, including curry hating son, who said it was more like a nice stew than a proper curry. Used Patak's Balti paste and I think the coconut milk made it more palatable to non curry eater. It would be very easy to add chicken, if you wanted.

One point re above comments - don't leave out the ordinary potatoes - use good quality ones and they suit the sauce better than the sweet ones.

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